#3 Husk, Charleston, SC

“The secret to delicious food is good dirt and plant varieties.” That’s chef Sean Brock’s mantra, and at Husk, the proof is in the (heirloom corn) pudding. Brock is also an evangelist for the Southern pantry. Everything he serves in this elegant 19th-century mansion comes from below the Mason-Dixon line, including many rare fruits and vegetables he cultivates himself. Here are a few of his staples.

BENNE: The seed was almost lost in the early 1900s. Ground into a flour, it is the key to Southern dishes like brown oyster stew and sweet benne wafers.

JAMES ISLAND RED CORN: The first plant Brock grew as a Southern rare-seed saver (and the one tattooed on his arm). Its crimson kernels produce rich-tasting grits.

HONEY DRIP SORGHUM: Juice pressed from the stalks of this plant is reduced to a molasses-like syrup (great over biscuits) and fermented to make tangy vinegars.

GREASY BEANS: Packed with umami-rich glutamic acid, these fat, slick Appalachian beans are meaty, delicious, and perfect for canning or cooking with a big piece of pork.